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  • Rhubarb trifli
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    By Claus Meyer

    Rhubarb trifli

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    Servings: 6

    PREPARATION:

    • 1

      Cut away the tops and bottoms of the rhubarb stalks, rinse and cut them into 2-3 cm slices.

    • 2

      Roll the rhubarb pieces in sugar, vanilla, lemon zest and juice. Place them in an oven-proof dish and bake at 150°C for 20-25 minutes.

    • 3

      Cool off the baked rhubarb until it is ready for trifli. Use the juice in which the rhubarb was turned in the friskost cream.

    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E09 Food Where the Lilacs Bloom. Bookmark the permalink.
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  • Servings: 6

    PREPARATION:

    • 1

      Cut away the tops and bottoms of the rhubarb stalks, rinse and cut them into 2-3 cm slices.

    • 2

      Roll the rhubarb pieces in sugar, vanilla, lemon zest and juice. Place them in an oven-proof dish and bake at 150°C for 20-25 minutes.

    • 3

      Cool off the baked rhubarb until it is ready for trifli. Use the juice in which the rhubarb was turned in the friskost cream.

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